Making taco's part 5: Tacos with minced meat

After making the taco seasoning and one or several salsas, it's time to make tacos! The first recipe is for tacos with minced meat, but I'll also post one for tacos with chicken. Obviously you can use other meat or even fish, or make vegetarian tacos.

Tacos with minced meat (veal)

Serves 4

• 1 box of taco shells (12 taco shells)
• 250 g minced veal
• 1 or 2 tbsp. taco seasoning
• a few handfuls of lettuce
• 1 or more salsas: guacamole, tomato salsa, sweetcorn & bell pepper salsa, ...

- Mix the minced meat with 1 or 2 tablespoons of taco seasoning (I use 2, but if you're not used to spicy food, you might prefer to use only 1. If you like very hot food, you could try 3 ;-)). Then fry the meat in a pan until brown.

- Heat the taco shells in the oven according to the instructions on the box.

- Fill each shell with approx. 2 spoonfuls of minced meat, some lettuce and a spoonful of each salsa. Enjoy!

Making tacos part 4: Tomato salsas

There are 2 different types of tomato salsa that I like to make when we eat fajitas or tacos. I will give you both recipes, so you can pick your favourite (or make both of them).

Tomato Salsa

- 4 or 5 tomatoes, peeled and chopped

- 125 ml taco sauce (store bought, mild or hot, pick your favourite)

- 2 tbsp. finely chopped fresh coriander

- salt and pepper to taste

Mix all ingredients, either with a spoon for a thick salsa, or in the blender for a thin one. You can keep the salsa in the fridge for 2 to 3 days.

Picco De Gallo

- 2 tomatoes, peeled and chopped

- 1 small onion, peeled and chopped

- 4 cloves garlic, crushed

- 4 tbsp. finely chopped fresh coriander

- 2 tbsp. lime juice

- 2 tbsp. olive oil

- salt and pepper to taste

Mix all ingredients with a spoon and put the salsa in the fridge for 30 mins before serving it. This salsa should be eaten on the day you make it, it doesn't keep well.